With this quick and easy one-pot recipe, you can make your very own summer-in-a-jar homemade lemon curd anytime. You won’t go back to store-bought lemon curd again.
(Can’t get enough of lemons? Check out The Best Lemon Cheesecake. Ever. It’s a reader favourite on the blog!)
I recently baked a cake that only needed egg whites so I ended up with 5 extra (golden and beautiful) egg yolks. Me version 1 would have made such a big fuss about this whole scenario. I never know what to do with these dang yolks.
But now, I look forward to actually having extras so I can make my very own summer-in-a-jar homemade lemon curd (and man do I need summer now; it feels like -32C as I type this).
Related: What to do with Leftover Egg Yolks
How do you make homemade lemon curd?
I used to ignore these kinds of recipes because I only get along with ovens; stoves, not so much.
And traditionally, lemon curd recipes involved double boilers and tempering eggs which I didn’t care for (that is to say: have no talent for).
Either it takes me too long or I make a mess of things or I just simply cannot for the life of me do it right (I mean, it’s difficult to ensure the boiling water doesn’t touch the bowl, right?).
Related: What to do with Leftover Egg Whites
How to make homemade lemon curd – the easy way
So I thought instead of giving myself unnecessary stress, why not take the simplest route?
Put them all in one pot and just be extra conscientious about stirring to avoid ending up with scrambled eggs. And that’s how I’ve been making my lemon curd ever since.
I promise you – try this recipe once and like me, you won’t go back to store-bought lemon curd again. This homemade version is thicker, brighter, silkier, and just all around better.
I had a jar of store-bought lemon curd sitting around in the fridge when I made this and I can really taste the difference. Put side-by-side, by colour alone (I can show you but I’m wary of lawsuits), homemade lemon curd wins.
Related: How to Make Homemade Whipped Cream
What is lemon curd used for?
What is lemon curd used for, you ask?
It’s great with scones, as filling for cakes and it’s so delicious I eat it on its own (with a spoon, out of the jar, like peanut butter, don’t judge me).
When life gives you lemons…
So when life gives you lemons (and extra egg yolks), make your very own lemon curd!
And if you can, use Meyer lemons – they are sweeter. I always keep a stash of those around.
I buy them at Costco, put them in a Ziploc bag, straight into the fridge and they last me several weeks. I’ve also learned how to freeze both the juice and the zest and they last a very long time.
Here are more lemony treats for you:
I’ve used them to make these deliciously lemony treats!
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- Meyer Lemon Ricotta Pound Cake (with video)
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- Light Fluffy Lemon Ricotta Pancakes
Related: How to Take Delicious Food Photos
Homemade Lemon Curd - Easy and Done in 10 Minutes
Ingredients
- 5 pcs egg yolks from large eggs beaten
- 1 cup granulated sugar
- 1/3 cup lemon juice see note 1
- 1/2 cup salted butter cut into parts
- lemon zest see note 2
Instructions
- In a medium saucepan, combine 5 egg yolks, 1 cup sugar, 1/3 cup lemon juice, lemon zest and 1/2 cup butter.
- Cook over medium heat, constantly stirring until the mixture is thick enough (it usually takes me 10 minutes to get the consistency I want).
- Remove from heat and carefully transfer the hot mixture into a heat-proof container. Use a strainer when transferring so you end up with smooth, silky, pure lemon curd.
- Cover by putting a layer of plastic wrap directly on the surface of the curd and refrigerate overnight.
Video
Notes
- I usually use 2-4 Meyer lemons, depends on the size.
- Use all the zest from the lemons you juiced.
Happy Lemon Curd-ing!
Did you make homemade lemon curd? Tell me how it went in the comments section below. I’d love to hear all about it.
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Elizabeth says
March 28, 2018 at 8:38 pmWhy buy when you can make your own? Thanks for sharing this recipe.
Natalie says
May 26, 2016 at 9:54 amThis would make an amazing lemon meringue pie, although straight out of the jar sounds pretty yummy, too. The idea of tempering eggs scares me a little, though this recipe makes me want to give it a shot
Jolina says
May 26, 2016 at 8:27 pmOh yeah, this with meringue and crust sounds delicious! And yes I eat this from the jar all the time teehee. Hope you try my easier method! Thanks Natalie!
MDIVADOMESTICA says
May 25, 2016 at 5:08 pmHomemade lemon Curd is so much better than store bought and really not that difficult to make. I like to use the egg white for a nice pavlova.
Jolina says
May 26, 2016 at 8:29 pmAbsolutely! I still have a half eaten jar of my ex-favourite store-bought jar sitting in the fridge! (Which reminds me I should really check the expiration on that lol). Pavlova is a great idea for the extra egg whites…that’s in my to-conquer list 🙂
Charlotte Lamontagne says
May 25, 2016 at 1:30 pmI’ve been looking for a good lemon curd recipe, excited to give this one a try!
Jolina says
May 26, 2016 at 8:31 pmI’m happy to hear that! This is no-fail, just a lot of stirring 🙂 Let me know how it goes. Thanks Charlotte!
Carrie says
May 13, 2016 at 9:42 pmLove the mason jars!!! And love that it is an easy and one pot recipe. Cannot wait to try.
Jolina says
May 15, 2016 at 3:14 pmHi Carrie! We get them from Ikea, I think they’re just about a dollar each, such a great deal 🙂 This lemon curd recipe is my attempt at making things really simple because I can’t temper anything for the life of me lol…I’m so happy it worked! Hope you like it. Let me know how it goes 🙂
Anne says
April 10, 2016 at 10:36 pmHi! Do you let it cool outside the fridge or cover it while it’s warm before you put it in the icebox overnight?
Also, do you refridgirate it in the jar or just transfer when it’s been cooled overnight?
Thanks!
Jolina says
April 11, 2016 at 9:25 pmHi Anne! As soon as I remove it from the heat, I transfer it into the jar and let it cool slightly (only a couple of minutes – just so it doesn’t go into the fridge steaming hot). While still warm, I cover the entire surface of the curd with plastic wrap (press gently and cover the entire surface), seal the jar, then straight into the fridge it goes. Next day, remove the wrap and enjoy 🙂 Hope this helps!
Anne says
April 20, 2016 at 1:15 amThank you! Tried it and worked out well!
Jolina says
April 20, 2016 at 8:31 pmI’m so happy to hear that! You are most welcome Anne 🙂
maidavee says
April 9, 2016 at 5:54 pmMy sister made the chocolate chip cookie. She made the lemon curd. I had the brilliant idea to put them together — I’d say I made a chocolate chip with lemon curd dip! Yummo! Wish I can post the pic here!
Jolina says
April 11, 2016 at 9:06 pmI never would have thought to put those two together! Awesome. I’m so glad you liked both recipes 🙂 Post a picture on my FB page so I can see what your masterpiece looks like!
Patricia says
April 4, 2016 at 5:41 pmThis sounds so easy! I’ve been meaning to make some with the lemons from our tree, but I tried once and failed miserably! Yours looks beautiful!
Jolina says
April 5, 2016 at 5:47 pmSorry to hear that! Hopefully you’ll try again 🙂 This is very easy it’s just the constant stirring that’s a little bit of a work out 🙂
Diane says
March 29, 2016 at 11:38 pmI do make my own lemon curd. I wholeheartedly concur. Homemade is WAY better than store bought! And yes, (blush) I also eat mine with a spoon sometimes. It’s just so yummy! I am fascinated to see you can make it without the tempering the egg step. I will have to give that a try! Thanks!
Jolina says
March 30, 2016 at 2:49 pmI’m not a very good cook so I just tried to skip tempering altogether. Happily it worked 🙂 And no shame in eating it out of the jar lol 🙂
Dixya says
March 26, 2016 at 2:45 pmi have never made lemon curd either but it will be such a nice addition to a brunch table.
Jolina says
March 30, 2016 at 2:56 pmHope you try and like it! 🙂
Gloria says
March 25, 2016 at 4:49 pmLemon curd is great…it’s like eating the pie without the crust. I love it on scones!!
Jolina says
March 30, 2016 at 2:55 pmMe too! Scones, then pancakes, then just about everything else I think 🙂
Anne Murphy says
March 24, 2016 at 8:05 pmHomemade lemon curd is so much more wonderful than storebought (which isn’t bad itself!) I hope yourer recipe encourages more people to make their own!
Jolina says
March 30, 2016 at 2:56 pmAbsolutely. Thanks for stopping by!
Florentina says
March 23, 2016 at 9:23 pmThat color is gorgeous! I just want to dive in!
Jolina says
March 23, 2016 at 9:48 pmThank you! (And that’s how I feel too lol!)
Theresa says
March 23, 2016 at 5:14 pmIt is lemon season here in arizona I need to make this
Sara says
March 23, 2016 at 9:47 amWhat a great idea for using up extra egg yolks! I always have extra when I make a meringue, this looks delicious!
Jolina says
March 23, 2016 at 9:18 pmI know! This solves my egg yolk situation too, I love it 🙂
J says
March 23, 2016 at 9:09 amI tried making lemon curd once and it turned out awful! This recipe has inspired me to try again! This looks and sounds amazing! Yum!
Jolina says
March 23, 2016 at 9:08 pmI’m so glad to hear that. This is really simple to do (just lots of stirring). Hope you enjoy it!
Debi says
March 22, 2016 at 7:01 pmI love lemon curd! The first time I had it we ate it on cookies. I haven’t made it in a long time, and I think I need to make it soon!
Jolina says
March 22, 2016 at 8:23 pmStat! 🙂 Thanks for stopping by
Jacqueline says
March 22, 2016 at 6:53 pmLOVE homemade lemon curd! Way superior to store-bought. Your photos put me in the mood for spring/summer!
Jolina says
March 22, 2016 at 8:10 pmThanks! Ahhh summer. So near yet so far. In the meantime – homemade lemon curd!
Donna says
March 22, 2016 at 5:40 pmThere is nothing better than homemade lemon curd! It is so delicious, and I stand and eat mine from the jar as well, no judgement here 🙂 Love the colour of yours!
Jolina says
March 22, 2016 at 7:49 pmI have become a serious convert now, homemade is so delicious isn’t it? I think the colour is so vibrant because I only use egg yolks 🙂
Rhiannon says
March 22, 2016 at 3:49 pmLemon curd is one of those things I make every winter when the lemons are fresh off the tree in my yard. There’s nothing better than homemade curd.
Jolina says
March 22, 2016 at 7:40 pmI’m jealous of your lemon tree lol. The second best thing for me is to buy them when they’re in season and freeze the juice and the zest so I can have them all year round 🙂
Kylee says
March 22, 2016 at 3:06 pmI’ve only ever made lemon curd for use in lemon meringue pie. You are so right though, all the tempering and messing about… I’m not a fan.
Looking forward to trying this!
Jolina says
March 22, 2016 at 8:19 pmYeah, I suck at those technical stuff so I’m glad this worked out 🙂 Hope you like it!
Robin says
February 16, 2016 at 5:31 pmThanks for sharing. Can’t wait to try this. Looks so delightful 🙂
Jolina says
February 16, 2016 at 5:54 pmThank you! Now is the perfect time, I just recently learned winter is citrus season 🙂